Updated: Mar 24
Everything taste good on a warmed tortilla, even slow cooked shredded corned beef and cabbage. Try a new kind of Taco Tuesday this month with my Luck of the Irish Tacos! When you combine traditional Mexican cuisine with Irish flavors, this Pretty Plate recipe is born and let me tell ya, the results are superb!
Is corned beef on your menu at all this month!? If not, it should be! Whether you are celebrating St. Patrick’s Day or a Taco Tuesday this recipe is perfect for both occasions all month long. This corned beef recipe requires little to no work, all you need is time. Protein that is slow cooked to perfection in a savory broth gives you results that are honestly mind blowing.
Making this is so simple because all you need is a 3 pound corned beef brisket that comes with a seasoning packet already in one package from the store. I got mine from Whole Foods and they did not disappoint! When you buy it this way the meat has already been soaking in a brine which tenderizes the meat, it also gives it that savory mouthwatering smell and addicting salty flavor upon opening the package. Purchasing it this way also saves you time because there is no need for you to do that brining nonsense at home! Thanks Whole Foods!
Although it comes with its own spice packet, I like to add a little more flavor myself. I add in a few of my own spices that I like to mix in with the spice packet it comes with to amp up the flavor a bit. I also like to add a nice touch of Guinness to the broth. This wildly famous beer adds a nice rich, dark, savory wheat flavor to dish.
Now, it may seem that a lot of work goes into this dish with their being so many components. However, since the slow cooker is doing most of the work for you, while that cooks you can easily prepare your other items such as: the slaw, the sauce and the garnish. By the time the corned beef is done, you will be ready to just assemble and relax with a guinness in one hand and a taco in the other. Trust me when I say that this is so simple, simpler than one might think!
So, skip the boring corned beef, cabbage, potatoes and carrots this year and get ready to be hooked on these Pretty Plate Luck of the Irish Tacos instead. Oh and don’t worry, you can thank me later. ENJOY! Happy St. Patrick’s Day!
Oh and one last note, I used a healthier tortilla from Siete this month. Their cassava chia tortillas are out of the world! They are so light and tasty. Make sure to check out the link below. Can you take a guess on where I got them? You bet, Whole Foods!
How are you celebrating your St. Patrick’s Day or Taco Tuesday‘s this month? If it’s with these Luck of the Irish Tacos, tag @prettyplatebymichelle or #prettyplatebymichelle on instagram! I would love to see your celebrations!
Serves 5, INGREDIENTS: For the Slow Cooker Shredded Corned Beef
About 3 Lbs. corned beef brisket + seasoning packet it comes with (I got mine from Whole Foods)
1/2 TSP Italian seasoning
1/2 TSP whole coriander
1/2 TSP black peppercorns
1 Cup guinness beer
4 Cups beef broth
8 Whole garlic cloves
1 Yellow onion, chopped in thick pieces
1/2 TBSP brown sugar
Place your slow cooker on high and let it warm up.
Remove your corned beef from its package and place it on a plate. Set aside
Open seasoning packet and pour in a bowl, add: 1/2 TSP italian seasoning, 1/2 TSP whole coriander and 1/2 TSP black peppercorns. Mix well.
Seasoning the top of your corned beef with your mixed seasoning. Rub on to the protein so it sticks and make sure to cover all areas. When done, place your seasoned corned beef in your slow cooker.
Chop your yellow onion in thick pieces and add to the slow cooker. Peel the shells from your whole garlic and add whole garlic cloves to the slow cooker.
Add your beef broth, followed by your guinness beer.
Last, add your 1/2 TBSP brown sugar and mix everything well. Place the lid over and slow cook for 6 hours. Make sure to check on it every so often and mix things around in the pot.
When done, remove cooked corned beef from the pot and shred. Place in a bowl or on a plate and pour some extra juices over the top of it for extra flavor and to keep moist.
INGREDIENTS: For the Cabbage Sauerkraut Slaw
1 Cup Sauerkraut, Bubbies brand from Whole Foods
1/2 Cup red cabbage, thinly sliced
1/2 Cup green cabbage, thinly sliced
4 Carrot sticks, peeled, washed and cut in matchsticks
1 Large celery stick, finely diced
1/4 TSP red pepper flakes
1/3 Cup white distilled vinegar
3 TSP white sugar
Thinly slice your red cabbage and add to a bowl, thinly slice your green cabbage and add to the same bowl, cut your carrot sticks into matchsticks and add to the bowl, finely dice your celery stick and add to the bowl and open your jar of sauerkraut and add to the same bowl.
In another bowl, whisk together: 1/4 TSP red pepper flakes, 1/3 cup distilled white vinegar and 3 TSP white sugar. Mix well.
Pour your dressing over your prepared vegetables and mix well. Place in the fridge to cool until ready to assemble your tacos.
INGREDIENTS: For the Coarse Honey Mustard Sauce
1/2 Cup coarse mustard, the new primal brand from whole foods
1/4 Cup Guinness beer
4 TBSP honey
Fresh lime juice from 1/2 of a lime
Place all ingredients in a bowl and whisk together until mixed well.
Place in the fridge to cool until ready to assemble and serve the tacos.
INGREDIENTS: For the Candied Jalapeños
3 Large jalapeños, sliced
1/2 Cup pure maple syrup
1/4 Cup brown sugar
1/4 TSP cayenne pepper
Prepare a baking sheet with parchment paper and spray with non stick spray.
Preheat your oven to 325 degrees.
Slice your jalapeños and place them on your prepared baking sheet.
In a bowl, whisk together: 1/2 cup pure maple syrup, 1/4 cup brown sugar And 1/4 TSP cayenne pepper.
Using a basting brush, brush the tops of the sliced jalapeños and make sure they are coated well.
Bake at 325 degrees for 40 minutes until they have a nice glaze over them and have become slightly crispy.
When done, let cool for about 5-10 minutes. Remove from tray and serve with tacos.
ASSEMBLING THE TACOS:
Slow Cooker Shredded Corned Beef
Cabbage Sauerkraut Slaw
Coarse Dijon Honey Mustard Sauce
Warm your tortillas in a pan over medium to low heat, heat on both sides.
When warmed, add as much or little shredded corned beef followed by the cabbage sauerkraut slaw, freshly shredded kilaree cheese and then garnish with 3 candied jalapeños and top with coarse honey mustard sauce.
PRETTY PLATE KITCHEN ITEMS USED: